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Raz-pepper Citrus Sauce for Fresh Fish
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For The Sauce
  1. 2/3 cup Pepperlane Raz-pepper preserves
  2. 2 Tbs. fresh orange juice
  3. 1 Tbs. fresh lemon thyme leaves
For The Fish
  1. 4 center cut salmon fillets with skin intact, (6-7 oz. each, 1¼ inch thick)
  2. Olive oil
  3. Salt
  4. Freshly ground pepper to taste.
Sauce Instructions
  1. Zest of one half orange, set aside for garnish.
  2. Whisk all ingredients together except zest; set aside.
  3. Prepare grill to medium high heat.
Fish Instructions
  1. To prepare the fish, brush lightly with olive oil and season generously with salt and pepper.
  2. Place the fillets, skin side down, on the grill rack and grill for 5 minutes.
  3. Using a metal spatula, carefully turn fillets over.
  4. With pastry brush, start brushing fillets with sauce, being careful not to let too much run over fish and into grill as it can cause burning.
  5. Cook for 3 to 4 more minutes.
  6. Transfer fillets to serving plates.
  7. Sprinkle with reserved orange zest.
  8. Serve immediately.
Pepperlane Preserves http://pepperlane.com/